Spring Greens and Lima Bean Soup

Spring Greens and Lima Bean Soup
Photo by Patricia Heal


  • 1 large onion
  • 1 14 1/2-ounce can diced tomatoes in juice
  • 4 tablespoons extra-virgin olive oil
  • 1 cup dried large lima beans
  • 8 cups low-salt chicken broth
  • 2 carrots
  • 2 celery stalks
  • + 2 more ingredients
    • ½ cup freshly grated Parmesan cheese
    • 2 bunches dandelion greens, Swiss chard, or mustard greens

Place beans in large bowl. Pour enough cold water over to cover; let soak overnight. Drain beans; place in heavy large pot and add enough water to cover by 2 inches. Bring to boil. Reduce heat to medium-low and simmer until beans are just tender, about 45 minutes. Add greens to pot; cook until ...

View full recipe at Epicurious


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